Eid ul Adha or the more common Bakri Eid is here and we are celebrating with some Kofta Biryani.
Kofta Biryani is a biryani that uses minced meat balls or koftas instead of meat pieces. Mince can be of any meat of your choice; however, mutton is the most commonly used meat for this biryani.
I made this special biryani for the main Eid that marks the end of Ramzaan, Eid ul Fitr and had documented the recipe then to be shared specially around Bakri Eid as that is when most people stock up on mutton and are looking for new ways to convert it into a lip smacking dish.
As exotic as it sounds, the biryani has many steps to it but is not difficult to prepare at all. Try is to treat your friends and family this Eid.
Kofta Biryani Recipe
Makes a pot enough for 4 to 6 people
250gms fine minced meat (chicken / mutton)
1/4th cup chopped onion
½ teaspoon chopped green chillies
2 tablespoon chopped coriander
1 bread slice (soaked in water for 5minutes)
1 tablespoon besan (gram flour)
1 teaspoon ginger – garlic paste
½ teaspoon turmeric powder (haldi)
½ teaspoon red cilli powder
½ teaspoon coriander seeds powder (dhania powder)
½ cup refined wheat flour (maida) for dusting the koftas
Oil for frying koftas
For the Kofta gravy
1 cup sliced onions
2 tablespoons oil
2 nos. Bayleaf (tejpatta)
2 nos. Green cardamom (elaichi)
1 inch stick of Cinnamon (dalchini)
3 nos. Peppercorns (kali mirch)
2 nos. cloves (laung)
1 teaspoon Cumin seeds (jeera)
2 green chillies slit
1 cup chopped tomatoes
3 teaspoon Biryani masala
½ cup curd (yoghurt / dahi), whisked
1.5 cups water
500 gms Basmati rice or any long grain rice meant for Pulaos & Biryanis
½ cup chopped coriander leaves
½ cup chopped mint leaves
1/4th teaspoon saffron (kesar) mixed with 2 teaspoon milk
Step 1 – To make the koftas, mix all the ingredients except the refined wheat flour and oil. Keep the mince mixture in the fridge overnight or at least for 8 hours.
Step 2 – Divide the mixture in 10 portions and roll into smooth koftas.
Step 3 – Coat the koftas with refined wheat flour.
Step 4 – Heat enough oil in a kadhai and fry the koftas on medium heat till they are golden in colour. It’s not necessary to cook the koftas completely, they will simmer in the gravy eventually.
Step 5 – To make the kofta gravy, fry the sliced onions in hot oil (one used to fry koftas) till slightly brown. Remove immediately on an absorbent paper and keep aside to cool. Crush once cooled.
Step 6 – In a thick bottomed pan, heat the 2 tablespoons oil and crackle bayleaf, green cardamom (elaichi), cinnamon (dalchini), peppercorns (kali mirch), cloves (laung), cumin seeds (jeera) and green chillies.
Step 7 – Add in the tomatoes, salt, biryani masala and crushed fried onions. Cook well till mixture leaves oil from the sides.
Step 8 – Add in the whisked curd and cook gravy for 5 minutes.
Step 9 – Mix in water and gently place the koftas in the pan. Simmer the gravy for 15 minutes. Remove from flame and keep aside.
Step 10 – To prepare the rice, wash well and soak it for 30minutes. Then boil in 3 times the water with salt till the grains are almost cooked (around 80%). Do not overcook the rice. Drain and keep aside.
Step 11 – To layer the biryani, take a deep,wide and thick bottomed pan. Put in 1 tablespoon of oil and spread ½ the quantity of rice over it.
Step 12 – Spread the entire kofta gravy over the rice. Top with chopped coriander and mint leaves.
Step 13 – Spread other half of rice over the gravy and sprinkle the soaked saffron evenly.
Step 14 – Pour ½ cup water from sides and place the pan over low heat. Keep on flame till you get the Biryani aroma, it should be approximately 20 to 25 minutes.
Till then, Love Being a Mommy!